Soak the bun noodles in warm water in a seperate bowl for about 15 minutes or until they are soft. (I only used a tiny section of the package and I actually cut the little sectioned one in half and use the other half the next time.)

Shred the cabbage and grate the carrots; set aside. In a tablespoon of oil, fry the chicken and onion in a large saucepan for a few minutes and add in the carrots and cabbage, mixing well. Heat on medium for about 8-10 minutes or until the cabbage is cooked down. Remove from heat and set aside in a large bowl to cool.

Heat oil in a pan on medium heat (about 1/2 inch deep with oil) **I use the same pan for the oil as I did to cook the chicken and cabbage mixture**

Have a small cup of water for dipping your fingers in to seal the wraps.Take an egg roll wrap and put a small amount of cabbage mixture in the middle. Fold in side corners and fold up bottom corner. Wet the seams a little and the top corner.

Squeeze it a little as you roll it towards the top and fold over the last flap. Wet the seam again to make sure that it is sealed and carefully place it in the heated oil.Use tongs to pick up the egg roll and flip it over.When the egg rolls are done take them out and place on a plate or cookie sheet covered with paper towels to soak up remaining grease.They taste WONDERFUL with Sweet 'n Sour sauce! Find the recipe here!!

NOTE:You can prepare all of them then put them in the oil, but I do it as I go. I use a gas stove so often I turn the heat off if the oil is getting too hot and over cooking the outer shell, and turn it back on when it stops cooking it enough... Annoying I know but oil is tempermental! Make sure you get all sides cooked!

You can cook them in a deep fryer, but I find it is harder to get all sides cooked evenly and I also think that they are more greasy that way.

Mini egg rolls: about 22-25 egg rolls

Full size egg rolls: about 11-14 egg rolls.

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There are many recipes for these cookies floating around. These are my own versionand I think they're the most moist and easy to make. You'll just have to make sure you don't eat all the Rolos before you make the cookies. :)

Mix flour with baking soda in separate bowl. In large bowl, combine butter, sugars, vanilla, and pudding. Beat until smooth and creamy. Add eggs. Gradually add flour mixture. Let chill in refrigerator for at least an hour. Roll medium to small amount of cookie dough around each Rolo. Place on greased cookie sheet. Bake 10 minutes at 350. Let sit on cookie sheet for a couple of minutes to let the caramel set up. Then place on wire rack to cool.